Gran Cuvée Sparkling wine

Harvest: When the grapes reach their physiological ripeness -end of August- hand-picking and selection of less ripe bunches

Winemaking: Cold soft crushing in an environment saturated with nitrogen, slow cold fermentation for 20 days

Re-fermentation: Carried out using specially selected yeasts. Re-fermentation takes about 25 days. This is followed by a period of 4 months during which the fermentative lees are kept on top of the tank; this procedure, called the “long charmat” method, gives the sparkling wine its characteristic fragrance, as well as it ensures the fineness and persistence of its bubbles